The more salads I make, the more I crave them. I like to think of a salad as a smorgasbord where I can toss in all of my favorite ingredients without them clashing. Whatever’s in my fridge at the time, chances are will end up in my salad. By tossing in a wide variety of ingredients, you wind up eating more than just lots of veggies; you can also squeeze in some proteins and healthy fats. Plus, a good salad leaves you feeling the perfect amount of full.

Do it yourself:

• Dark leafy green base: I chose kale, but spinach also works.
• Veggies: Cucumbers, tomatos, and red pepper.
• Healthy Fats: Avocado, of course!
• Protein: Scrambled egg (hardboiled tastes great too).
• Dressing: Go with something simple and light, such as a vinaigrette that contains olive oil (more healthy fats!) and some vinegar and/or herbs.